Healthy Chocolate Chip Muffins
Who doesn't love a great Chocolate Chip Muffin?! I know I do, especially when they are this easy to make! Just a few minutes of your time, and you've got a sweet snack to go with your coffee.
Equipment
- 2 mixing bowls
- Measuring Cups
- Whisk
- Spatula
- Muffin Tin
Ingredients
- 1 1/4 Cup Unbleached all-purpose flour
- 1/2 Cup Whole wheat flour
- 2 tsp Baking powder
- 1/4 tsp Fine sea salt
- 1/2 tsp Ground cinnamon
- 1/3 Cup + 1 Tbsp Raw honey
- 1 Cup Unsweetened almond milk mixed with 1 Tbsp Apple cider vinegar
- 1 Large Egg
- 1 Tbsp Vanilla extract
- 1/4 Cup Coconut oil melted and cooled slightly
- 1/3 Cup Semi-Sweet chocolate chips
Instructions
- Preheat oven to 375 degrees F. Spray a regular muffin tin with cooking spray or line it with muffin liners.
- Pour the almond milk and vinegar into a small bowl and whisk to combine.
- Add the flour, baking powder, salt, and cinnamon, to a large bowl and whisk to combine all ingredients.
- Add the egg, vanilla, oil, and honey to the milk and vinegar mixture. Whisk until the ingredients are mixed thoroughly.
- Pour the almond milk mixture into the dry ingredients and whisk everything together until it looks smooth. Then add the semi-sweet chocolate chips to the mix and combine with a spatula.
- Scoop the batter into the muffin tin equally, about 2/3 of the way full each.
- Bake for 14-16 minutes until a toothpick or knife inserted to the middle comes out clean.
- Let muffins cool in the pan for about 5 minutes and then remove to a cooling rack or kitchen plate.
Notes
- Recipe makes 12 regular sized muffins
- Adding the vinegar to the almond milk helps make the muffins more fluffy and rise better (It does not affect the taste.)
- You can store these muffins in a zip-top bag on the countertop, or a plastic container in the fridge. They will keep fresh for longer in the fridge but will dry out slightly.
